"A good crepe is delicate yet sturdy enough to hold a plethora of fillings, from jams to meats and cheeses. But if you've only ever tried the French version of the deliciously versatile culinary feat, it's time to introduce yourself to Austria's beloved crepe version: palatschinken. High on the list of Austrian desserts you need to try at least once, Austrian crepes differ from classic French crepes in their relative thickness, traditional fillings, and signature rolled format."
"French crepes are more commonly filled with ingredients like butter and sugar, Nutella, French cheeses, eggs, or smoked salmon, then folded into quarters for sandwich-like paper-thin pancakes. On the other hand, Austrian pancakes are a tad thicker than the French version, and can almost always be told apart by their rolled nature and relative depth. And unless you make them at home, you'll likely find palatschinken served for lunch (and sometimes other mealtimes) with fillings like the signature apricot jam, chocolate walnut spread, or quark cheese."
Palatschinken are Austrian crepes that are slightly thicker and less delicate than French crepes. They are typically filled with generous apricot jam, rolled into tubes, and topped with powdered sugar. French crepes are thinner, often folded into quarters and commonly filled with butter and sugar, Nutella, cheeses, eggs, or smoked salmon. French batter often includes melted butter and sometimes sugar, producing a thinner batter, while Austrian batter usually contains eggs, milk, flour, and salt. Both types use butter in the pan to add flavor and prevent sticking, and palatschinken are commonly served for lunch with sweet or savory fillings.
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